The Science And Practice Of Cheese Making - A Treatise On The Manufacture Of American Cheddar Cheese And Other Varieties, Intended As A Textbook For The Use Of Dairy Teachers And Students In Classroom And Workroom

The Science And Practice Of Cheese Making - A Treatise On The Manufacture Of American Cheddar Cheese And Other Varieties, Intended As A Textbook For The Use Of Dairy Teachers And Students In Classroom And Workroom

by Lucius L. Van Slyke
     
 

ISBN-10: 1444610325

ISBN-13: 9781444610321

Pub. Date: 03/04/2009

Publisher: Read Books Design

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.  See more details below

Overview

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Product Details

ISBN-13:
9781444610321
Publisher:
Read Books Design
Publication date:
03/04/2009
Pages:
504
Product dimensions:
5.50(w) x 8.50(h) x 1.12(d)

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